• Easy
  • Serves 8
  • 70 mins cook

Coconut bread

coconut bread
Triple tested. For your success every time.

A delicious breakfast can be prepared in a flash with this coconut bread. Just pop it under the grill for a couple of minutes until it begins to brown lightly and, if you like, spread it with a little butter.


Coconut bread

  • 1 cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1 cup (220g) caster sugar
  • 2/3 cup (50g) desiccated coconut
  • 75 g butter, melted
  • 2 eggs, beaten lightly
  • 1 tsp coconut extract
  • 1 cup (250ml) buttermilk


Coconut bread

  1. Preheat oven to 180°C/160°C fan-forced. Grease 14cm x 21cm loaf pan; line base with baking paper, extending paper 5cm above long sides of pan.
  2. Sift flours into medium bowl; stir in sugar and coconut.
  3. Add butter, egg, extract and buttermilk to flour mixture, stir until combined; pour into pan.
  4. Bake about 1 hour. Stand loaf in pan 10 minutes before turning, top-side up, onto wire rack to cool.
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